Frozen Raspberry Yogurt
2 cups vanilla low-fat yogurt
Combine first 3 ingredients in a large bowl; stir until sugar dissolves.
Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt
Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm.
Per Serving (per 1/2 cup): 119 Calories; 1g Fat (9.4% calories from fat); 1g Saturated Fat; 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 5mg
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